raspberries, blackberries, loganberries, bananas, peaches and oranges,
and even stewed or canned fruit, can be substituted and make delicious
short cakes.
Old-Fashioned Shortcake
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons Royal Baking Powder
3 tablespoons shortening
3/4 cup milk
1 quart berries
Sift dry ingredients; mix in shortening; add milk to make soft dough;
smooth out lightly. Bake in greased deep layer cake tin in hot oven 20
to 25 minutes. Split, butter and spread sweetened crushed berries or
other fruit between layers.
Strawberry Shortcake
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons Royal Baking Powder
3 tablespoons shortening
1 egg
1/2 cup milk
Sift dry ingredients, mix in shortening; add beaten egg to milk and add
to dry ingredients to make soft dough. Smooth one half of dough out
lightly. Put into greased deep layer tin; spread with butter; cover with
other half of dough which has also been smoothed out to fit pan. Bake in
hot oven 20 to 25 minutes. Split while hot and spread crushed and
sweetened berries and whipped cream between layers; cover top with
whipped cream and whole berries. Dust with powdered sugar and serve.
Royal Strawberry Cake
1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour,
baking powder and salt which have been sifted together, then part of
milk; mix well and add remainder of flour; mix in remainder of milk and
flavoring. Bake in shallow greased pan in moderate oven 20 to 30
minutes. When cold split in half and spread whipped cream and crushed
sweetened strawberries between layers. Cover top with whipped cream and
whole strawberries.
Doughnuts
These old-fashioned "fried cakes," as sometimes called, need the
addition of Royal Baking Powder to make them light, tender and
digestible. The fat should be in a deep kettle, and hot enough to brown
a piece of bread in 60 seconds or the doughnuts will absorb grease.
Doughnuts
3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Royal Baking Powder
Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg,
salt, flour and baking powder which have been sifted together and enough
additional flour to make dough stiff enough to roll. Roll out on floured
board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to
brown a piece of bread in 60 seconds. Drain on unglazed paper and
sprinkle with powdered sugar.
Afternoon Tea doughnuts
2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Royal Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg, shortening and
milk; add flour and baking powder which have been sifted together; mix
well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain
well on unglazed paper and sprinkle with powdered sugar.
Crullers
4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
5/8 cup milk
Cream shortening; add gradually sugar and beaten eggs; sift together
flour, cinnamon, salt and baking powder; add one-half and mix well; add
milk and remainder of dry ingredients to make soft dough. Roll out on
floured board to about 1/2 inch thick and cut into strips about 4 inches
long and 1/2 inch wide; roll in hands and twist each strip bringing ends
together. Fry in deep fat. Drain and roll in powdered sugar.
Puddings and Other Desserts
Baked Custard
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk
Beat eggs, sugar, salt and vanilla together; scald milk and add very
slowly, stirring constantly. Put into greased baking dish or small
molds; place in pan of water in slow oven and bake 30 to 40 minutes.
Test with knife which will come out clean when custard is baked.
For Caramel Custard add to eggs 4 tablespoons Caramel Sauce, page
26.
Rice Pudding
1 cup rice
1-1/2 quarts milk
1 teaspoon salt
1 cup sugar
1 cup seeded raisins
grated orange rind
Wash rice with several waters; put into pudding dish; add milk, salt,
orange rind and sugar and bake in slow oven about 1-1/2 hours or until
thick, stirring several times during baking; add raisins, and bake 20
minutes longer.
Cottage Pudding
1 cup flour
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons Royal Baking Powder
1/2 cup milk
1 egg
2 tablespoons melted shortening
Sift together flour, sugar, salt and baking powder; add milk, beaten egg
and shortening; beat well and bake in greased pan in hot oven about 20
minutes. Serve with lemon, chocolate or other sauce.
Tapioca Pudding
1/2 cup pearl tapioca or 3 tablespoons minute tapioca
1 quart milk
1 teaspoon melted butter
6 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and
cook in double boiler until tapioca is transparent. Add sugar and salt
to beaten eggs and combine by pouring hot mixture slowly on eggs. Return
to double boiler and cook until thick. Add flavoring and serve hot or
cold with cream.
Poor Man's Pudding
1/2 cup chopped suet
1/2 cup seeded raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons Royal Baking Powder
1/2 cup brown sugar
2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place
in covered saucepan with boiling water half way up sides of mold. Steam
2 hours. Turn out carefully. Serve with hard or other sauce, page
25.
Apple Cake
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub in shortening very
lightly; add milk and mix. Place dough on floured board and pat out 1/2
inch thick. Put into shallow greased pan. Wash, pare, core and cut
apples into sections; press them into dough; sprinkle with sugar and
dust with cinnamon. Bake in moderate oven 30 minutes or until apples are
tender and brown. Serve warm with milk or cream.
Apple Dumplings
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter
1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub shortening in lightly;
add just enough milk to make a dough. Roll out 1/8 inch thick on floured
board; divide into four parts; lay on each part an apple which has been
washed, pared, cored and sliced; put one teaspoon sugar with 1/4
teaspoon butter on each; wet edges of dough with cold water and fold
around apple, pressing tightly together. Place in pan, sprinkle with
little cinnamon, remainder of sugar and put 1/4 teaspoon butter on each
dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce,
page 25.
Peach dumplings may be made in the same way.
Apple Roll
4 medium sized apples
1-1/2 cups sugar
2 cups water
Peel, core and chop apples fine. Cook sugar and water in baking pan over
slow fire. While cooking make rich biscuit dough (see strawberry
shortcake, page 21). Roll out about 1/2-inch thick, spread with
apples and roll into a long roll; cut into pieces about 1-1/2 or 2
inches long; place with cut side down in hot syrup; sprinkle with
cinnamon and sugar and put small piece of butter on top of each. Bake in
hot oven until apples are done and crust golden brown. Turn out on
platter. Serve with plain or whipped cream. Peaches or other fruit may
be used in place of apples.
Meringues
whites of 3 eggs
1-1/4 cups granulated sugar
3 teaspoons Royal Baking Powder
1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of
sugar, and continue beating until mixture holds shape; fold in remaining
sugar sifted with baking powder; add vanilla. Drop by spoonfuls on
unglazed paper and bake in moderate oven 30 minutes. Increase heat and
bake 30 minutes longer. Remove any soft part from center of meringues
and return to oven to dry out, after turning off heat. Use two meringues
for each serving and put together with ice cream or with sweetened
whipped cream and crushed raspberries or strawberries.
Banana Cake with Jelly Sauce
1 cup flour
2 teaspoons Royal Baking Powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
1 egg
4 bananas
Sift together the flour, baking powder, sugar and salt; add milk and
beaten egg; mix well. Peel and scrape bananas; cut in halves,
lengthwise, then across. Pour batter into greased shallow pan, place
bananas on top and sprinkle with sugar. Bake in moderate oven 15
minutes. Serve with
JELLY SAUCE
1 cup water
2 tablespoons jelly
1 tablespoon sugar
1 teaspoon corn starch
Put water into saucepan; bring to a boil; add jelly and sugar; stir
until dissolved; add corn starch wet with a little cold water; boil 3
minutes.
Charlotte Russe
1 pint cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish with
sponge cake or lady fingers, fill with whipped cream and serve cold.
Boston Cream Pie
2 eggs
1 cup flour
1-1/2 teaspoons Royal Baking Powder
3/4 cup sugar
1/8 teaspoon salt
1/2 cup boiling milk
1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour,
baking powder, sugar and salt which have been sifted together three or
four times; add hot milk very slowly; add vanilla. Bake in deep layer
cake tin in moderate oven about 35 minutes. When cool, split and put
between layers the following cream filling. Sprinkle powdered sugar on
top of cake.
CREAM FILLING
1/2 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 teaspoon vanilla extract
Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded
milk; add butter; cook in double boiler until thick and smooth, stirring
constantly; add flavoring; cool and spread between layers of cake.
Blueberry Cake
3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Royal Baking Powder
1-1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking
powder and add; stir in blueberries. Bake in very shallow greased pan in
moderate oven 25 to 30 minutes. Serve hot with or without butter.
Chocolate Blanc Mange
4 tablespoons corn starch
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
Mix corn starch, sugar and salt together with a little of the cold milk.
Put remainder of milk on to scald with chocolate, which has been cut
into small pieces. As soon as chocolate is dissolved, stir in the corn
starch mixture. Cook until thick and smooth, stirring constantly. Set
over hot water and cook about 20 minutes longer. Add flavoring; pour
into a mold which has been wet in cold water. Chill, and serve cold with
sweetened whipped cream.
Floating Island
1 quart milk
4 eggs
4 tablespoons sugar
1/4 teaspoon salt
1/2 cup currant jelly
2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk
gradually, mixing well. Cook slowly in saucepan until mixture begins to
thicken, stirring continually. Cool, flavor and put into dish. Make
meringue of whites whipped until dry, and into which jelly has been
beaten, a teaspoon at a time, and heap on top; or drop meringue by
spoonfuls on top of custard and put small pieces of jelly in center of
each. Chill and serve.
Huckleberry or Blueberry Float
1 cup berries
3 tablespoons sugar
1 cup flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 cup milk
Pick over and wash berries; put into small saucepan with half cup of
water, and bring quickly to boil; add sugar and boil 5 minutes. Sift
flour, baking powder and salt; mix in shortening very lightly; add milk
slowly. Take a teaspoonful at a time in floured hands and roll into
balls. Place on floured pie tin; brush with cold milk and bake about 12
minutes in hot oven. While warm break in half; butter each biscuit; put
into dish and pour berries over. Serve hot with hard sauce.
Christmas Plum Pudding
2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Royal Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water
1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and
fruit juice and mix thoroughly. Add more water if necessary to make
stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
This pudding should be prepared and cooked a week or more before used.
Before serving steam one hour and serve with hard, lemon or foamy sauce.
Cream Puffs
1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
2 teaspoons Royal Baking Powder
Heat water and shortening in saucepan until it boils up well; add all at
once flour sifted with salt and stir vigorously. Remove from fire as
soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking
powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin;
shape into circular form with wet spoon. Bake about 25 minutes in hot
oven. Cut with sharp knife near base to admit filling.
CREAM FILLING
1 cup sugar
1/3 cup corn starch
1/8 teaspoon salt
1 egg
2 cups scalded milk
1 teaspoon vanilla extract
Mix dry ingredients; add slightly beaten egg and stir into this
gradually the scalded milk. Cook about 15 minutes in double boiler,
stirring constantly until thickened. Cool slightly and flavor.
Sweetened whipped cream may be used instead of this filling.
Steamed Fig Pudding
1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs
Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
add flour, baking powder and salt, which have been sifted together; add
flavoring and figs. Pour into greased pudding mold and steam for two
hours. Serve with foamy sauce.
Prune Puff
4 eggs
1/2 cup powdered sugar
1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually;
add prunes which have been stoned and chopped; whip until very light.
Bake in pudding dish in moderate oven about 10 minutes. Serve cold with
soft custard made from yolks of eggs (see recipe for Floating Island,
page 24).
Other soft fruits may be used in the same way served hot with sauce or
whipped cream.
Lemon Jelly
1 cup sugar
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been
soaked in two tablespoons cold water, stirring constantly; add lemon
juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding
fruit, then jelly; chilling and so on until mold is filled.
Jelly Roll
1 cup sugar
1-1/2 cups flour
2 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
currant or other jelly
Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat
until smooth; pour into large well greased pan. Batter should be spread
very thin and not more than 1/4 inch thick when baked. Bake in moderate
oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with
fork and spread on cake. With sharp knife trim off all crusty edges and
roll up while still warm by lifting one side of paper. To keep roll
perfectly round, wrap in slightly damp cloth until cool. Sprinkle with
powdered sugar.
Pudding Sauces
Hard Sauce
1/2 cup butter
1 cup powdered sugar
1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until
light and creamy. Add flavoring and beat again.
Foamy Sauce
6 tablespoons butter
1 cup powdered sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons boiling water
Cream butter; add sugar slowly, beating continually; beat egg yolks
until thick and add gradually; beat well; add stiffly beaten egg whites,
flavoring and water. Before serving, heat over boiling water five
minutes, stirring constantly.
Chocolate Sauce
1 ounce unsweetened chocolate
1 tablespoon butter
1/3 cup boiling water
1 cup sugar
1/2 teaspoon vanilla extract
Melt chocolate in top of double boiler. Add butter and when mixed pour
water on slowly, stirring constantly, then add sugar. Bring to boiling
point and boil about fifteen minutes, add vanilla, and serve hot.
Maple Sauce
1 cup sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon maple flavoring
1 teaspoon corn starch
Heat half the sugar in frying pan; stir continually; when brown add
water and boil; add remainder of sugar, corn starch mixed with a little
cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.
Lemon or Orange Sauce
1 cup water
2 tablespoons lemon or orange juice
2 tablespoons sugar
1 teaspoons corn starch
Boil water, sugar and corn starch mixed with little cold water. Boil 5
minutes and add fruit juice and 1 tablespoon caramel if dark color is
desired.
Fruit Sauce
1/3 cup butter
1 cup fresh strawberries, raspberries or canned fruit drained from
syrup
1 cup powdered sugar
1 egg white
Cream butter; add sugar gradually; add egg beaten until stiff and beat
well; add slowly fruit which has been carefully prepared and mashed.
Beat until creamy.
Caramel Sauce
2 cups granulated sugar
5 cups boiling water
Melt sugar in saucepan and heat, stirring constantly until golden brown;
add boiling water. Cook three minutes.
Pastry and Pies
A pinch of salt and a little Royal Baking Powder make pastry light,
flaky and more digestible.
Pastry should rise in baking to double its thickness, and be in light
flaky layers. The novice must learn to handle it lightly and as little
as possible in rolling and turning. It is important to have all
materials and utensils cold.
Pastry is better if allowed to stand in the icebox several hours before
using.
Plain Pastry
2 cups flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1/2 cup shortening
cold water
Sift together flour, salt and baking powder; add shortening and rub in
very lightly with tips of fingers. Add cold water very slowly, enough to
hold dough together (do not work or knead dough and handle as little as
possible). Divide in halves; roll out one part thin on floured board,
and use for bottom crust. After pie is filled roll out other part for
top. Cover pie; press edges together; trim off pastry and bake.
Rich Pastry
2 cups pastry flour
1/2 teaspoon Royal Baking Powder
1/2 teaspoon salt
2/3 cup shortening
cold water
Sift flour, baking powder and salt; add one-half shortening and rub in
lightly with fingers; add water slowly until of right consistency to
roll out. Divide in halves; roll out one half thin; put on in small
pieces half remaining shortening; fold upper and lower edges in to
center; fold sides in to center; fold sides to center again; roll out
thin and put loosely over pie plate, bringing paste well over edge of
plate; trim off edges. Repeat with other half for top crust.
Apple Pie
1-1/2 cups flour
1-1/2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1/3 cup shortening
cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very
lightly; add just enough water to hold dough together. Roll half out on
floured board, line bottom of pie plate; fill in apples, which have been
washed, pared and cut into thin slices; sprinkle with sugar, and small
pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust
with cold water; roll out remainder of pastry; cover pie, pressing edges
tightly together, trim off extra pastry; prick top, and bake in moderate
oven 30 minutes.
Lemon Meringue Pie
2 cups water
3 tablespoons corn starch
2 tablespoons flour
1 cup sugar
3 eggs
4 tablespoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon salt
Line pie plate loosely with pastry and bake about 10 minutes or until
very light brown. Put water on to boil; mix corn starch, flour and sugar
with 1/2 cup cold water until smooth; add egg yolks; mix well and add
slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon
juice, rind and salt. Pour into baked crust. Beat egg whites; add 3
tablespoons sugar and spread thickly over top of pie. Dust with sugar
and brown in very slow oven.
Strawberry Pie
1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
4 tablespoons shortening
1/4 cup cold water
1 quart strawberries
Sift dry ingredients together; rub in shortening very lightly with
finger tips; add water slowly to make a stiff dough. Roll out on floured
board and use for bottom crust of pie, being careful to fold the paste
well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.
If glazed crust is desired, brush edges after baking with boiling hot
syrup (2 tablespoons syrup and 1 tablespoon water) and return to oven
for 1 or 2 minutes until syrup hardens. Fill the baked crust with fresh
selected hulled strawberries and cover with syrup made as follows:
Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water;
bring to a boil and strain; add 1 tablespoon corn starch which has been
mixed with little cold water. Cook over hot fire for a minute or two,
stirring constantly; remove from fire and beat hard; return to slow
fire, cook very gently until thick. Pour while hot over strawberries.
Serve either hot or cold.
Mince Pie
Mince Pie should always be made with two crusts. Line pie plate with
paste, page 26, fill with mince meat, cover with paste and bake in
hot oven 25 minutes.
Mince Meat
2 lbs. fresh lean beef, boiled and chopped fine when cold
1 lb. suet chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. brown sugar
1 qt. sherry or 1 qt. boiled cider
1 pt. brandy
Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place.
Allow to stand 24 hours before using.
Custard Pie
3 eggs
3/4 cup sugar
1 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
Beat eggs; add sugar, salt and scalded milk slowly. Line pie plate with
paste, page 26, pour in custard. Bake in moderate oven 25 to 30 minutes.
The custard is baked when a knife put in center comes out dry.
Cocoanut Pie is made the same way, adding 1 cup fresh grated cocoanut,
and using only 2 eggs. Bake as above.
Pumpkin Pie
2 cups stewed and strained pumpkin
2 cups rich milk or cream
3/4 cup brown or granulated sugar
2 eggs
1/4 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and
beat 2 minutes. Pour into pie tin which has been lined with pastry.
Place in hot oven for fifteen minutes, then reduce heat and bake 45
minutes in moderate oven.
Rhubarb Pie
2 cups rhubarb
1 cup sugar
1 tablespoon corn starch or flour
1/4 teaspoon salt
Cut off root, stem ends and peel; cut into small pieces; put into deep
pie plate which has been lined with paste, page 26, sprinkle with
corn starch, salt and sugar. Cover with paste and bake in hot oven about
one-half hour.
Berry Pies
3 cups blueberries, huckleberries, or blackberries
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon flour
1 teaspoon butter
Line a pie plate with plain paste, page 26, fill heaping with
berries; dredge with flour, salt and sugar; dot with small pieces of
butter; cover with top crust or strips of pastry across top. Bake about
45 minutes in moderate oven.
Other fruit pies can be made in the same way.
Cherry Tarts
1-1/2 cups flour
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries